These quick and easy crumb bars are made with fresh cherry jam, a buttery and coconut crumb topping and sweet fruit filling. It’s a perfect family dessert!
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 9 to 16 servings |
Ingredients
- Nonstick cooking spray
- 2 cups (270 grams) flour
- 1/2 cup (60 grams) rolled oats
- 1/4 cup (25 grams) unsweetened desiccated coconut
- 1/2 cup (100 grams) packed brown sugar
- 3/4 teaspoon (3 grams) kosher salt
- 1 cup (250 milliliters) coconut oil, melted
- 1/2 teaspoon (2 1/2 milliliters) coconut extract
- 1/2 teaspoon (2 1/2 milliliters) vanilla extract
- 1 cup (370 grams) cherry jam
Instructions
- Set your oven rack to the lowest level and preheat to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper.
- In the bowl of a food processor, pulse together the flour, oats, coconut, brown sugar and salt once or twice to combine. Pour over the melted coconut oil, coconut extract and vanilla extract and pulse just until combined.
- Press two thirds of the dough into the bottom of your prepared baking pan. Spread an even layer of jam onto the base layer of dough, then squeeze and crumble the remaining dough overtop.
- Bake until golden brown and the jam is bubbling, 30 to 35 minutes. Allow the bars to cool completely before lifting out of the pan and cutting into squares.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 324 |
| Total Fat | 19 g |
| Saturated Fat | 15 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 103 mg |
Reviews
I’m no expert but I think I know what’s wrong with the ingredients. After reading the reviews, I looked at other “crumble bar’ recipes and most have more rolled oats than this recipe. I upped the quantity by 1 c., for a total of 1.5 c. rolled oats. I also skimped on the coconut oil by almost 1/4 c. That seemed to make the consistency more dough-like and could be patted into the pan and crumbled on top. My other suggestions are: be generous with the brown sugar. And if a vegan recipe isn’t important to you, switch out the coconut oil and salt for salted butter. I think it would brown better and have a richer flavor. With the changes I made, bake time was still ~45 min. rather than 30. I agree, they are very crumbly. Might go well with some whipped cream or a scoop of vanilla ice cream.
I had a similar experience with loose dough. It appeared to have too much coconut oil, which other bakers I know thought a cup sounded like a lot. I will try again by cutting the coconut oil in half and adjust from there. It was very good but had flaws from overcooking, gummy jam and hard edges. I liked it a lot so I will try again.
I had the same issue that several others mentioned. It was not a “dough” at all, it was like a cake batter. I followed the directions exactly and even re-watched the show to make sure I wasn’t missing something. On the show Mary used a liquid cup of melted coconut oil. Mine cooked for about 45 minutes and once they were cooled they were very crumbly. I really wish someone from the show or this website would address this issue since multiple people have had the same issue.
Absolutely delicious!! I made them with strawberry preserves because I didn’t have cherry jam and they were awesome.
Help! Followed exactly and dough is soupy. How can I fix it before going forward?
Sya 10 reviews. Where are they?
These easy cookie bars were a hit with my family. They would be pretty for Christmas or Valentine’s Day. Thanks, Mary!
I’ve tried this recipe twice and both times the “dough” was more like batter. I think the amounts on ingredients are off. Took over an hour to cook. Tasted good but a little oily so next time I’ll reduce coconut oil amount and see if that helps.
These are so good! I added a very thin layer of almond butter. Delish!
Wow! Followed the recipe exactly and added almond extract to the cherry jam. Delicious bars. This is a keeper.